Plenty of kitchen crafts available

When faced with a life-limiting condition for which there is no cure, patients and their loved ones find support, love and care with hospice.

The Hilton Head Plantation Craft Group, originally established by residents of Hilton Head Island more than 30 years ago, honors the service of hospice by donating profits from its annual craft show and sale (the next one occurs Saturday) to Hospice Care of the Lowcountry, a nonprofit organization serving Beaufort and Jasper counties for the past 28 years.

Since 1996, Hilton Head Plantation Group has donated in excess of $161,000 to the organization, one of only three agencies in South Carolina to be dually licensed and certified in both hospice and home health care.

While the dollar amount given by the craft group to hospice is sizeable, so is the breadth of unique and reasonably priced handmade gifts the group offers for sale. Cooks will enjoy beaded serving pieces, hand-painted wine glasses, aprons made from dish towels, potato bags, ultra-suede jewelry-trimmed napkin rings, wooden oven shelf push/pulls and kiln-shaped wine bottle cheese trays.

Of note, retired architect-turned-artist Wayne Gilbert, who specializes in portraits of your home from a photo, will be in attendance at this year’s show, which will take place Saturday, from 9 a.m. until 2 p.m, at St. Francis By-the-Sea Catholic Church, at 45 Beach City Road, Hilton Head Island, a new location for the event. Admission is free.

For further information about the show and sale, which includes a bake sale, contact Charlotte Ward, at 681-8407. Donations to Hospice Care of the Lowcountry (www.hospicecarelc.org) can be made by calling 706-2296.

Sue Ade, a Lowcountry resident since 1985, is a gourmet baker and collector of vintage cooking utensils and cookbooks. She can be reached at Kitchenade@yahoo.com or 683-0375.

CHILI IN ACORN SQUASH BOWLS

2 medium acorn squash, rinsed and patted dry

1 tablespoon vegetable oil

1 medium onion, chopped

1½ pounds lean ground beef

1 (16-ounce) can red kidney beans, undrained

1 (28-ounce) can tomatoes, undrained

1 tablespoons chili powder

¾ teaspoon cumin

1 tablespoon sugar

1 bay leaf

Salt and pepper

Cheddar cheese, sour cream, black olives and jalapeño slices

Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent. Add beef, stirring until meat is browned; spoon off excess fat. Stir kidney beans into pot. Crush tomatoes with hands, then add to pot, as well. Stir in chili powder, cumin, sugar and bay leaf. Season with salt and pepper and simmer for about 1 hour. While chili is cooking, cook squash by piercing it several times with a fork and microwaving on HIGH for about 5 minutes on each side, or until soft. (If cooking squash in a potato bag, use the directions provided with your bag.) After squash is cooked, cut it in half horizontally, then remove seeds. Hollow squash enough to make deep bowls, making sure to leave some of the flesh around the shell. (Place the extra squash into the chili pot, stirring to combine.) Remove bay leaf from pot and spoon chili into prepared squash bowls. Garnish, as desired with shredded cheese, sour cream, black olives and jalapeño slices. Makes 4 servings.

WINTER SQUASH CASSEROLE

3 pounds winter squash (use acorn or butternut) rinsed and patted dry

½ stick butter

3 to 4 tablespoons brown sugar

Salt to taste

¾ teaspoon lemon juice

1 teaspoon vanilla extract

¾ cups low fat milk

1 large egg, slightly beaten

2 tablespoons flour

Pierce the squash several times with a fork, then microwave on high for about 5 to 10 minutes on each side, or until soft — cooking time will depend on the size of your squash. (If cooking squash in a potato bag, use the directions provided with your bag.) Cut squash in half, and remove seeds. Spoon cooked squash in a large mixing bowl. Add butter and brown sugar and mash with a potato masher until butter is melted and mixture is smooth. Add salt to taste. Stir in lemon juice, vanilla extract and milk; mix well. Blend in egg, then flour. Transfer mixture to a lightly greased 1½ quart casserole dish. Bake in a preheated 425-degree oven for 35 to 40 minutes, or until mixture is set and top is lightly browned. Makes 6 servings.

FAVORITE PUMPKIN POUND CAKE

If you’ve heard rumors about a repeat of the canned pumpkin shortage of 2009, read this reassuring news release of Aug. 19, 201l from Libby’s Pumpkin: “While much of the country has been suffering from unusually high temperatures this summer, the weather seems to be perfect for growing pumpkin! That’s right, thanks to Mother Nature and the hard work of the dedicated pumpkin farmers in Morton, Illinois — the pumpkin capital of the world — Libby’s Pumpkin is happy to report that consumers will be able to find a bountiful supply of their beloved pumpkin on grocer’s shelves in plenty of time for the 2011 holiday season.”

Preheat oven to 325 degrees. Grease and flour a large (15-cup) tube or Bundt pan*.

Beat butter on medium speed of an electric mixer about 2 minutes, or until soft and creamy. Gradually add sugar, beating 5 to 7 minutes more. Add eggs, one at a time, beating just until yellow disappears. Combine flour with next 6 ingredients and sift. Combine pumpkin and rum. Add flour mixture to creamed mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix on lowest speed until blended after each addition. Pour batter into prepared pan; bake for 65 to 70 minutes, or until cakes tests done, and pulls away from the sides of the pan. Allow cake to cool for 15 minutes before inverting on to a wire rack to finish cooling. When cake is cool, dust with confectioners’ sugar, as desired. Makes 16 servings. Alternatively, cake may be baked in 3 (6-inch, 1-quart capacity) tube pans, for 40 minutes or until cake tests done. Smaller cakes make 6 to 8 servings, each.

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